To stew Mushrooms


Peel them, and put them in a clean dish, strow salt on them, and put an onion to them, some sweet herbs, large mace, pepper, butter, salt, and two or three cloves, being tender stewed on a soft fire, put to them some grated bread, and a little white wine, stew them a little more and dish them (but first rub the dish with a clove of garlick) sippet them, lay slic’t orange on them, and run them over with beaten butter.